Tuesday, September 9, 2014

Tomato Pie Revision or How to Eat a Bumper Crop

The tomatoes are ridiculously abundant in Val's garden this year.  I have been picking them like crazy and insisting that friends take them. (I'm not sure how much longer they will remain friends with me at this point as they are all likely sick of my pushing fresh tomatoes on them.) Believe it or not, I am getting a bit tired of "The Most Amazing Tomato Sandwich...EVER!"  I can only serve cherry tomatoes to the one child of mine who will actually eat them, so many nights at dinner.  I have begun to look through cook books to see what can be made with the delightful fruit.  I know I will mourn its passing once October rolls around.  Until then, I am on a quest to use it as many ways as possible to enjoy the @#$% out of what is here now.
There is a delicious looking recipe in Tartine by Chad Robertson for "Tomatoes Provencal".  I'm sure I will be trying that one out in some fashion to use up the multiple bags of cherry tomatoes I continue to harvest almost daily. But today I don't have any fresh breadcrumbs readily available and the toasting then the dirtying of the food processor has me in a snit. I'm looking for something just as satisfying with less demanding clean- up.
One of the entries in the September chapter of the VCCK cook book named "Summer Harvest" is "Tomato Pie with Herbed Whole Wheat Crust".  I really want to eat it for dinner tonight but I am also too tired to make the pie crust.  Here is a version with puffed pastry for those of you who are as lazy as I am. 

 Tomato and Cheddar Tarte
(serves 6 or more)

approx 3 tablespoons flour for rolling out dough
1 sheet puff pastry
1 egg and water for egg wash
2 cups shredded sharp cheddar cheese
6 medium sized fresh tomatoes
1/4 teaspoon nutmeg
1 tablespoon dried thyme
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Preheat oven to 425 degrees.  Dust work surface with flour and roll out puff pastry .  Transfer pastry to a rimmed baking sheet lined with parchment.  Brush with egg wash.  Fold in all sides of the pastry about 1/2" and press down with tines of a fork.  Brush the folded edges with egg wash.  Prick entire surface of puff pastry with a fork to create air holes.  Bake pastry for approximately 10 minutes to par cook the dough.
Meanwhile, grate the cheese and slice the tomatoes. Combine nutmeg through pepper in a small dish.  Set aside.
Remove pastry from oven.  Cover inside edges of pastry with cheese and top with tomato slices.  Sprinkle with herb mixture.  Drizzle olive oil over the dried herbs to moisten.  Place tarte in oven and bake for 20-25 minutes until edges are golden brown and tomatoes and cheese are bubbling.  Remove from oven and let rest for 10 minutes.  Remove tarte from pan to cutting board.  Cut into squares and serve warm.

If you a lucky there will be leftovers to reheat in your toaster oven for a snack or for a delicious breakfast rounded out with scrambled eggs.  If you are like me, someone else in your house already had this idea before you got up the next morning. That someone ate the rest of the tomato tarte disregarding rule #1:  Leave all last servings of anything especially baked items for the cook/baker.  I'm about to write someone up for breaking the rules.

No comments:

Post a Comment